Crispy Lentil and Butternut Squash Salad

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• 28 oz butternut squash (peeled and cubed)
  Ingredient note

  Source: 28 oz. butternut squash (peeled and cubed)
• 2 tablespoons olive oil (divided)
  Ingredient note

  Source: 2 tablespoons olive oil (divided)
• 1 tablespoon maple syrup
  Ingredient note

  Source: 1 tablespoon maple syrup
• ½ teaspoon ground black pepper
  Ingredient note

  Source: ½ teaspoon ground black pepper
• 1½ teaspoons sea salt (divided)
  Ingredient note

  Source: 1½ teaspoons sea salt (divided)
• 15 oz canned lentils (drained and dried thoroughly)
  Ingredient note

  Source: 15 oz. canned lentils (drained and dried thoroughly)
• 5 oz arugula
  Ingredient note

  Source: 5 oz. arugula
• ½ cup dried cranberries
  Ingredient note

  Source: ½ cup dried cranberries
• ¼ cup pepitas
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  Source: ¼ cup pepitas
• 4 oz goat cheese
  Ingredient note

  Source: 4 oz. goat cheese
• 2 tablespoons olive oil
  Ingredient note

  Source: 2 tablespoons olive oil
• ½ tablespoon Dijon mustard
  Ingredient note

  Source: ½ tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
  Ingredient note

  Source: 1 tablespoon balsamic vinegar
• ½ tablespoon red wine vinegar
  Ingredient note

  Source: ½ tablespoon red wine vinegar
• ¼ teaspoon sea salt
  Ingredient note

  Source: ¼ teaspoon sea salt

1. Preheat the oven to 450°F. On a large baking sheet, toss the cubed butternut squash with 1 tablespoon of the divided olive oil, the maple syrup, black pepper, and 1 teaspoon sea salt. Roast for 20 minutes, or until the squash is fork-tender and golden.
2. While the squash roasts, heat the remaining 1 tablespoon of the divided olive oil in a large skillet over medium-high heat. Add the drained, thoroughly dried lentils and the remaining ½ teaspoon sea salt. Cook for about 20 minutes, tossing periodically, until the lentils are crispy and crunchy. Spread them in a single layer on a paper towel to cool; they will crisp further as they cool.
3. In a small bowl, whisk together the 2 tablespoons olive oil, Dijon mustard, balsamic vinegar, red wine vinegar, and ¼ teaspoon sea salt until combined.
4. Add the roasted squash, arugula, dried cranberries, and pepitas to a large salad bowl. Toss with the dressing, then top with the goat cheese and crispy lentils. Serve while the lentils are crisp.